The fusion of Southern comfort food and Korean flavors creates magic in the kitchen, and nothing exemplifies this better than korean fried chicken and waffles. This dish combines the crispy, spicy goodness of Korean-style fried chicken with fluffy, golden waffles for an unforgettable culinary experience. Born from the creative collision of two beloved food cultures, this recipe transforms ordinary chicken and waffles into something extraordinary with gochujang glaze, sesame seeds, and aromatic scallions.
Whether you’re hosting a weekend brunch, looking for the perfect comfort food dinner, or wanting to impress guests with something unique, this korean chicken and waffles recipe delivers on all fronts. The sweet and savory combination, enhanced by Korean spices and techniques, creates layers of flavor that will have everyone asking for seconds. Best of all, this recipe is surprisingly achievable for home cooks of all skill levels.
Recipe Information
Difficulty: Medium
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Resting Time: 2 hours (for chicken marinating)
Servings: 4 people
Estimated Cost: Medium
Ingredients for Korean Fried Chicken and Waffles
For the Korean Fried Chicken:
- 2 lbs chicken wings and drumettes (or 1.5 lbs boneless thighs, cut into strips)
- 1 cup buttermilk
- 2 tablespoons gochujang (Korean chili paste)
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon soy sauce
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon Korean chili flakes (gochugaru)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying (about 6 cups)
For the Scallion Waffles:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 3/4 cups milk
- 1/3 cup melted butter
- 1/4 cup green scallions, finely chopped
- 1 tablespoon sesame oil
For the Korean Glaze:
- 1/4 cup gochujang
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, grated
For Garnish:
- 2 tablespoons sesame seeds
- 3 scallions, sliced thin
- Pickled radish or cucumber (optional)
Equipment Required
- Large mixing bowls
- Waffle iron
- Deep fryer or large heavy-bottomed pot
- Candy thermometer
- Wire cooling racks
- Tongs
- Whisk
- Small saucepan
- Measuring cups and spoons
Recipe Preparation
Preparing the Korean Fried Chicken:
- Marinate the chicken: In a large bowl, combine buttermilk, 2 tablespoons gochujang, minced garlic, grated ginger, and soy sauce. Add chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for maximum flavor penetration.
- Prepare the coating: In another large bowl, whisk together flour, cornstarch, gochugaru, salt, and black pepper. This double-coating technique with cornstarch creates the signature crispy texture that makes Korean fried chicken so addictive.
- Heat the oil: Pour vegetable oil into a heavy-bottomed pot or deep fryer, ensuring oil is about 3 inches deep. Heat to 350°F (175°C). Use a candy thermometer to monitor temperature – this is crucial for achieving the perfect crispy exterior without burning.
- Coat the chicken: Remove chicken from marinade, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently to ensure coating adheres well. Shake off excess flour.
- First fry: Carefully lower chicken pieces into hot oil, working in batches to avoid overcrowding. Fry for 8-10 minutes until golden brown and cooked through (internal temperature should reach 165°F). Transfer to wire rack.
- Double fry for extra crispiness: This Korean technique is essential – return chicken to oil for an additional 2-3 minutes. This second frying creates an incredibly crispy exterior that stays crunchy even when sauced.
Making the Scallion Waffles:
- Prepare waffle batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, beat eggs, then whisk in milk, melted butter, and sesame oil until smooth.
- Combine wet and dry ingredients: Pour wet ingredients into dry ingredients and mix just until combined – don’t overmix or waffles will be tough. Fold in chopped scallions gently.
- Cook the waffles: Preheat waffle iron according to manufacturer’s instructions. Pour batter into waffle iron (amount depends on your waffle maker size) and cook until golden brown and crispy, typically 3-5 minutes. Keep warm in low oven if needed.
Preparing the Korean Glaze:
- Make the glaze: In a small saucepan, combine gochujang, honey, rice vinegar, soy sauce, minced garlic, sesame oil, and ginger. Whisk constantly over medium heat for 2-3 minutes until sauce thickens slightly and becomes glossy.
- Glaze the chicken: While chicken is still warm, brush or toss with Korean glaze until well coated. The heat helps the glaze adhere and creates a beautiful lacquered appearance.
Assembly and Serving:
- Plate the dish: Place warm scallion waffles on plates, top with glazed Korean fried chicken. Sprinkle with sesame seeds and sliced scallions for color and additional flavor.
Chef’s Tips and Variations
Pro Tips for Perfect Results:
- Double-frying is non-negotiable – this Korean technique ensures maximum crispiness that won’t get soggy under the glaze
- Let chicken come to room temperature before frying for even cooking
- Don’t skip the cornstarch in the coating – it’s what gives Korean fried chicken its distinctive crunch
- Adjust gochujang to taste – start with less if you’re sensitive to heat
- Make extra glaze – it’s addictive and great for drizzling
Delicious Variations:
- Spicy chicken and waffles recipe: Add more gochugaru to the coating and extra gochujang to the glaze
- Chicken in waffles sandwich: Cut waffles in half and use as bread for a Korean fried chicken sandwich
- Waffle chicken tenders: Use boneless chicken strips instead of wings for easier eating
- Korean seafood waffle: Substitute chicken with crispy fried shrimp or calamari for a seafood twist
Storage and Reheating:
- Store leftover chicken in refrigerator for up to 3 days
- Reheat chicken in 400°F oven for 5-7 minutes to restore crispiness
- Waffles can be frozen for up to 1 month – toast from frozen to reheat
- Glaze keeps in refrigerator for up to 1 week
Perfect Pairings:
- Serve with kimchi coleslaw for added Korean flair
- Offer maple syrup alongside the Korean glaze for traditional waffle lovers
- Add pickled vegetables for acidic contrast to the rich, savory dish
- Fresh fruit like sliced pears or apples complement the spicy-sweet flavors
Nutrition Information (Per Serving)
- Calories: 785
- Protein: 42g
- Carbohydrates: 68g
- Fat: 38g
- Fiber: 3g
- Sugar: 18g
- Sodium: 1,240mg
Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes used.
Why This Korean Chicken and Waffles Recipe Works
This fusion dish succeeds because it balances contrasting flavors and textures perfectly. The crispy, spicy chicken provides heat and umami, while the fluffy scallion waffles offer a mild, comforting base that soaks up the incredible Korean glaze. The scallions in the waffles tie the dish together, bridging the flavor gap between Korean and Southern cuisines.
The key to this recipe’s success lies in the authentic Korean techniques – the double-frying method and the balance of sweet, spicy, and savory in the gochujang glaze. These elements transform familiar chicken wings and waffles into something extraordinary that will become your new favorite comfort food.
Try this recipe for your next brunch gathering or weekend dinner, and watch as it becomes the most requested dish in your repertoire. The combination of crispy textures, bold flavors, and familiar comfort makes this korean fried chicken and waffles recipe absolutely irresistible.
Frequently Asked Questions
Q: Can I make chicken and waffles recipe ahead of time? A: You can marinate the chicken overnight and make waffle batter several hours ahead. However, for best results, fry chicken and cook waffles just before serving to maintain crispiness.
Q: What’s the difference between regular fried chicken and Korean fried chicken? A: Korean fried chicken is typically double-fried for extra crispiness, uses cornstarch in the coating, and features sweet-spicy glazes like gochujang. The result is lighter, crispier, and more flavorful than traditional fried chicken.
Q: Can I use chicken thighs instead of chicken wings and waffles? A: Absolutely! Boneless chicken thighs work wonderfully – cut them into strips or leave whole. Adjust cooking time to ensure they reach 165°F internal temperature.
Q: How spicy is this Korean chicken and waffles recipe? A: The heat level is moderate and customizable. Gochujang provides a sweet heat rather than pure spiciness. Start with less gochujang and add more to taste if you prefer milder flavors.
Q: Where can I find gochujang for this spicy chicken and waffles recipe? A: Gochujang is available at most Asian grocery stores, many regular supermarkets, or online. It’s an essential ingredient that gives this dish its authentic Korean flavor profile.
Have you tried this Korean fried chicken and waffles recipe? Leave a comment below and let us know how it turned out! Don’t forget to share photos of your creation on social media – we love seeing your culinary adventures. For more fusion comfort food recipes, check out our other Korean-inspired dishes that blend the best of both worlds.
